Luca Marchini's Recipe: Tubers, Quinoa, Onion Sauce, Parsnip. From red potatoes to daikon, the chef transforms simple garden ingredients into a riot of seasonal colors and textures.
Tubers, quinoa, onion sauce, parsnips
Ingredients for 4 people
For the tuber
- 500 kg red potatoes
- 250 g butter
- Salt
Method
Brown the butter, clean the potatoes, and cut very finely with a rolling cutter.
Brush the long potato slices with butter and roll them.
For the parsnip
- 250 g parsnip
- 50 g cream
- Salt
Method
Cook in water with cream and boil the parsnip until soft; blend with the cooking liquid: it should be creamy, dense, and smooth.
Adjust with salt.
For the puffed quinoa
- 100 g quinoa
- High oleic sunflower oil
Method
Boil the quinoa, let it dry at 80 degrees, and fry at a temperature of 190 °C.
For the burnt onion base
- 6 onions with well-washed peels
- 1 leek cut in half and well-washed
- Half a potato
- Thyme
Method
Grill the onion, potato, and leek in the Kamado. Boil in plenty of water for a few hours and reduce by about 25%.
Drain and reduce further until the base is thick and creamy.
For the miso beurre blanc
- 500 g Riesling white wine
- 500 g cream
- 2 shallots
- 1 bay leaf
- Miso
- Sushi vinegar
- 250 g butter
Method
Reduce the wine by half with shallots and bay leaf, add the cream, and reduce by half again.
Thicken with cold butter by blending in a mixer, add miso and sushi vinegar.
For the marinated daikon
- 25 g sushi vinegar
- 50 g white wine vinegar
- 15 g lemon juice
- 25 g sunflower oil
Method
Mix everything together, cut the daikon into thin round slices and trim them with a small pastry cutter; marinate in the liquid mix.
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Via Castelmaraldo, 45, 41121 Modena MO
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